This recipe was boring. Was it good? Yes. So I guess it’s good to keep around for a quick weeknight dinner, but it honestly was just not THAT great. Very standard. This short review pretty much sums up how I feel about it.
Rating: 3 out of 10
Make Again? Nope
My mom is always telling me about “recipes” that she invented. Salad dressing, mixing dip mix in sour cream… sure, you made something, but that doesn’t quite qualify as a recipe. That’s kind of how I felt about this salad. It’s just a salad of BLT ingredients. Of course, it was really good, because I love a BLT, but I don’t think I’d search for the book on my shelf to make it again. That said, the dressing (which really was a recipe with some interesting ratios I’ve never seen before) was PHENOMENAL. The herbs gave it a rich and almost sharp flavor, and I found myself using the leftover dressing on everything from fish to crackers. That part I would definitely make again!
Rating: 2 out of 10
Make Again? Just the dressing
I think part of the problem is that I have no idea if people want to read what I write. Are blogs even a thing any more? I mean, I still read them and follow recipes. That’s part of why I was so inspired to learn to cook and write my own recipes. But in a world of tweets and snaps and nonchalant shares… does anyone CARE?
Even if I’m my only reader (and occasionally mom, hi mom), I suppose it serves as an adequate chronicle of this snapshot of my life.
I feel like I’m in a serious funk. I don’t complain a lot, but I need to. Let’s see…
So I needed something to distract me. Then I read Julie & Julia on the bus to a field trip. So many similarities. The health, the work life, the funks. So I decided I would cook through a cookbook.
I considered many options. I have a TON of cookbooks. I though about doing a bunch of technical experiments. Of cooking sentimental heritage recipes. Of making so many cupcakes I would no longer like sugar.
But then my eyes landed on Dinner with Tennessee Williams. I first saw this cookbook at my favorite store ever, Roux Royale, in NOLA. I saw it again when I was there with my grandparents, and lo and behold, my grandma got it for me for Christmas that year! It was such a nice present! I adore the works of Tennessee Williams, New Orleans, and Southern food. Since I am finishing the final classes along my educational trajectory, I thought it would be very poetic to cook all of the recipes of this literary and culinary masterpiece while getting back into reading by enjoying all of the plays mentioned therein.
So, here we go.
72 recipes. 84 days.
You’re invited to dinner with Tennessee Williams.
As long as I don’t think about how unhealthy it is, I love eggnog at the holidays. It has such a unique and creamy flavor that is good hot, cold, with rum… any way you want it! I am happy, too, that there are now almond milk-based versions. They are a little better for you, at least.
These cookies are also a great way to get your eggnog fix. They absolutely melt in your mouth! I assure that these will become a holiday favorite in your cookie repertoire.
Prep Step! Measure out all of your ingredients, and preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a small bowl, mix together the dry ingredients with a fork. In a stand mixer, beat the butter and the powdered sugar until light and fluffy. Beat in the extracts and eggnog. Adding a third of the dry ingredients at a time, incorporate the dry ingredients until you form a dough.
Pinch off amounts that are about the size of two Tablespoons, and roll them into balls. Bake at 350°F for 13- 15 minutes. Cool on a cooling rack for about 20 minutes, or until room temperature.
While the cookies cool, melt the chocolate. Dip the cooled cookies into the chocolate, and let them drip and harden on the cooling rack. Before they cool completely, sprinkle holiday or winter-themed sprinkles on the top! Enjoy!
When I was little, we went to my grandmother’s for Thanksgiving. The whole family was gathered, and through the lens of a child’s mind, there was more good food than what would feed the whole town. I remember the turkey more than anything else, and being happy and tired after dinner. I don’t remember specifics, but I know it was happy and homey. After my grandmother passed, we had to change our traditions. We went out for a few years (or was that Christmas? I’m not sure). But eventually, my mom agreed to host. For the last several years, my grandparents have gathered at my parents’ house to have Thanksgiving dinner. We have different things, but never a turkey. Maybe an itty bitty turkey breast, but not a turkey with crisp skin and tender meat and the process of basting and baking while watching the Macy’s Thanksgiving Day parade…. I miss having turkey. I miss is because of the memories of my grandmother’s, the Americana it holds, and the comfort it brings. This year, I won’t be home. I will make a turkey.
But with all that turkey, I need to have some stunning sides and desserts. Another nostalgia moment for me in cream horns. I remember when mom first found them at the grocery, and I LOVED them. Keep in mind that frosting is my favorite food group. So a flaky pastry stuffed full of bakery frosting? Yes please.
These are slightly lighter, more grown-up, and autumn-appropriate. Filled with a light and just slightly sweet pumpkin cheesecake, these cornucopias of puff pastry will complement a heavy Thanksgiving dinner nicely.
Make the puff pastry cornucopias. Homemade puff pastry is amazing and delicately delicious, but it does take a lot of time. I used the frozen kind because it is much easier, especially when you have a lot of cooking to do. Thaw the pastry according to package directions. Preheat your oven according to package directions. Place it like a portrait landscape paper, and cut the pastry into strips that are 1-inch wide. Starting at the bottom of the horn, twirl the pastry around until your run out. Place on a baking sheet lined with parchment paper. Once they are all ready, brush the tops with an eggs wash. Sprinkle with coarse Turbinado sugar if desired. Bake according to package directions (or until they are golden brown on top).
While the pastries cool, make the cheesecake filling. Measure out all of your ingredients.
Add the heavy whipping cream to your mixing bowl along with 1/2 of the powdered sugar. Starting on a low speed, gradually increase the mixing speed to high so that you do not splatter cream all over the place. Beat on high for 3 – 5 minutes, until stiff peaks form. Scoop the cream into a separate bowl (if you don’t have more than one) and wash your bowl for the next step.
Beat the cream cheese on high until it is light and fluffy. Add the rest of the powdered sugar, the spice, and the pumpkin and bean until incorporated. With a spatula, fold in the whipped cream.
Add your cheesecake mixture to a piping bag fitted with a star tip. Pipe the mixture into the cream horns. If you want, melt some white chocolate and drizzle it on the top of the pastry for decoration. Enjoy!
I love to eat “clean” foods, especially in the morning, because they fill you with such wholesome energy. These banana muffins are completely vegan, and they are simply to die for. The peach adds a distinct summer flavor, but they would be great year-round! Add in different fruits to mix it up. They are beyond delicious – you won’t even miss the butter and eggs! Added bonus – they freeze and thaw really well. So you can save some for later!
Prep step! Measure out your ingredients. Melt the coconut oil. Line a muffin tin with papers. Preheat your over to 350°F.
In a large mixing bowl, mash the bananas. Cut up 3/4 of the peach into cubes, and slice the rest. Set the slices aside for later.
Add the brown sugar, honey, and coconut oil to the mashed banana, stir to combine.
In a separate bowl, mix the salt, baking powder, and cinnamon into the flours with a fork. Add the flour mixture in three parts, alternating with the almond milk. Finally stir in the peach chunks and pecans.
Fill the muffin papers and top each muffin with a slice of peach. Bake for 22 -25 minutes and enjoy!
Peppermint bark is one of my favorite parts of the holidays. I enjoy white chocolate year round – a little too much, probably – but there is something special for me about white chocolate with crunchy peppermint on top.
I think my true obsession with it blossomed in high school. I fondly remember studying for exams with a cup of coffee and peppermint bark next to me and the Christmas tree. Add some fluffy, falling snow, and I am in nostalgia heaven. An added bonus was that my brother hated (and still does) peppermint bark. Something about the sticky candy in his teeth. More for me!
But I can understand that some people feel guilty about eating exorbitant amounts of pure sugar. These cookies try to make a compromise. Since the peppermint bark decorates a cookie, it is easier to coerce yourself into taking just one! And the brownie cookies that support this glorious peppermint bark are a chocolate dream. They are thick and gooey but not so overwhelming that you wish you had stuck with just an after-dinner mint.
Make sure that these cookies have a place on your holiday table or at your next cookie exchange party! Direct the fans to Adventures of a Frostaholic © so that they can share the deliciousness!
Prep Step! Measure out all of your ingredients.
In a double-boiler (or a bowl over a pot of simmering water), melt the chocolate and the butter. Let the chocolate mixture cool.
In a small bowl, mix the dry ingredients (flour, baking powder, and salt).
In a stand mixer on medium-high speed, beat the eggs and sugar together until light in color. Mix in the vanilla. Slowly incorporate the cooled chocolate mixture. Finally, fold in the dry ingredients until incorporated.
Chill the batter for an hour or until firm. When the time is almost up, preheat your oven to 350°F and line a baking sheet with parchment paper.
Scoop dough with a Tablespoon and place balls of dough on the baking sheet. Bake at 350°F for about 10-12 minutes, or until the cookies resemble a crackled brownie. Set the cookies on a rack to cool.
While the cookies cool, melt the chocolate and crush the candy canes. Dip the cookies into the chocolate, then sprinkle with crushed candy. These are best when dunked in hot chocolate! =]
It’s almost Thanksgiving! That means an abundance of good food, good wine, and, in the case of my family, slightly testy socio-political conversations. Usually started by yours truly! =]
Table-chatter aside, my favorite part of any holiday is the dessert spread. But I have a very small family – we fit around just one, normal-sizied dining room table! So it’s hard to make a variety of treats without having leftovers until Christmas.
So… introducing a brandied pumpkin and pecan pie with a pecan shortbread crust. This is a Thanksgiving pie mash-up that will end all pie dilemmas. It has a bit of everything. Even throw in some chocolate if you like. And it is SO EASY!
First, make the crust. Measure out your ingredients. In a food processor, pulse the pecans until they are completely ground up. Scoop out 1/2 cup of the ground pecans, and reserve them for later. Next, add your flour, sugar, and salt. Pulse to mix. Finally, cut up your chilled butter into small chunks and add to the processor. Mix until you have a dough. Wrap the dough in plastic wrap and chill for at least an hour.
Take a break while the chilling happens – this is a good time to work on another part of the dinner! Or sample a Thanksgiving cocktail (check back soon for a recipe!) When the dough only has about ten minutes left, prepare the fillings (it really is that quick). Add all of the ingredients for the pumpkin filling into a large mixing bowl. Whisk until combined.
Now, add all of the ingredients for the pecan filling EXCEPT the pecans to a different large mixing bowl, and whisk until combined.
Time to preheat! Set your oven to 300°F. Once the crust is thoroughly chilled, roll it out and press it into the bottom of a deep-dish pie plate. Spread the pumpkin filling into the bottom. Dust the top with the crushed pecans that you reserved before.
Then, add the whole (or chopped, whatever you prefer) pecans to the top of the crushed ones. Carefully pour the pecan filling on top.
Ready to bake! Bake at 300°F for an hour and half, or until the middle appears set and jiggles only slightly.
I love living in New Orleans, but I always get homesick for Wisconsin during fall. The cool weather, the leaves, the crisp air… it’s as cliche as a Hallmark movie, but I love every minute of it.
I’ve decided to start fall here anyway, even though my car registered at 110° yesterday when I got in after word. I stopped at Trader Joe’s (new to New Orleans! Finally!) and got a few fall staples. So I put a few to good use this morning for a simple fall breakfast!
Be sure to add this granola to your shopping list the next time you go to Trader Joe’s!
You want to use plain Greek yogurt for this parfait. It’s tangy and not-so-sweet flavor is exactly what you need to pair with syrup and sweet granola.
Prep your ingredients.
Mix the yogurt the with pumpkin and cinnamon in a bowl before you assemble the parfait.
Add a third of the mix to a cup or a bowl. Drizzle with one third of the syrup. Sprinkle 1/3 of the granola on top.
Continue layering like this until all of your ingredients are used!
Enjoy the first bite of fall!
I remember the first time that I had a banana split. My grandpa had taken us fishing, and I had a really good day! This was not normal fishing, where 90% of the time is a test of your patience. This was a trout farm, where they bite the second the lure hits the water. So I was a very happy camper already, AND I got a banana split! I don’t know if I ate the whole thing, but I like to think I did. I remember liking the pineapple part the best.
This cupcake combines all of the yumminess of a banana split into one delicious baked treat that you can enjoy year round!
Step One – Sauces!
Step Two – Cupcakes!
Prep the cupcakes! Measure out all of your ingredients. Let the butter and the eggs warm up to room temperature (about 30 minutes). Preheat your oven to 350°F.
With a fork, mix together your dry ingredients in a bowl and set aside.